This light, spring salad finds inspiration in the flavors of the Middle East. Israeli couscous is a round, pasta-like product — you’ll find it with dried grains and legumes at many grocery stores. Substitute orzo if you are unable to locate. Cook the couscous like you would pasta, in plenty of water until it is past al dente — pleasantly soft when you bite into it, though not mushy. Arugula could sub for spinach here, or a few handfuls of fresh spring herbs. Add some blanched broccoli, crunchy celery or fennel. Try cooked lentils instead of chickpeas. Or leave the legumes out entirely. Zest the lemon before juicing, for easiest handling.
